Raspberry-Topped Lemon Muffins
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
59
Spice
46
Sweetness
39
Sourness
38
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1.25 cups
Sugar (divided)4 tsps
Lemon Peel (finely grated)2 cups
All-Purpose Flour2.5 tsps
Baking Powder3 tsp
Salt1 large
Egg1 cup
Buttermilk2 tsps
Vanilla Extract1 cup
Whipping Cream (about)Directions:
1
Preheat oven to 375°F
2
Line 14 standard muffin cups with paper liners
3
Mash 1/4 cup sugar and lemon peel in small bowl until sugar is slightly moist
4
Whisk flour, baking powder, and salt in medium bowl to blend
5
Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth
6
Beat in egg
7
Beat in buttermilk, then vanilla and half of lemon sugar
8
Beat in flour mixture
9
Divide batter among muffin cups
10
Top each muffin with 4 raspberries
11
Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes
12
Brush tops of muffins lightly with cream; sprinkle with remaining lemon sugar and cool
13
Preheat oven to 375°F
14
Line 14 standard muffin cups with paper liners
15
Mash 1/4 cup sugar and lemon peel in small bowl until sugar is slightly moist
16
Whisk flour, baking powder, and salt in medium bowl to blend
17
Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth
18
Beat in egg
19
Beat in buttermilk, then vanilla and half of lemon sugar
20
Beat in flour mixture
21
Divide batter among muffin cups
22
Top each muffin with 4 raspberries
23
Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes
24
Brush tops of muffins lightly with cream; sprinkle with remaining lemon sugar and cool